Duck Breasts with Shallots, Port and Maple Syrup Sauce

2 8-ounce breasts, skin on
1/4 cup minced shallots
2 minced garlic cloves
1/2 onion, minced
1 tsp dried tarragon, crushed in a mortar and pestle
1/2 tsp dried thyme, crushed in a mortar and pestle
4 tbsp butter
5 tbsp pure maple syrup
3 tbsp red wine vinegar
1 cup port
2 tbsp fresh tarragon, chopped
2 tbsp fresh thyme, chopped

Score the skin on the duck breasts down to the meat in a criss-cross pattern, and rub with salt, pepper and dried herbs on both sides. Set aside.

Heat skillet to medium high and sear duck on both sides for 6 minutes on skin side, then cook another 8 minutes on the flesh side. Remove from skillet and put in a preheated 200 degree oven in an oven-safe covered dish to keep warm.

Keep fat from about 2 duck breasts in the pan, add the butter and sauté onions and shallots until tender, about 3-4 minutes.

Add garlic and cook for 30 seconds. Add maple syrup and cook until thickened, about 3-4 minutes.

Add vinegar and port. Cook to reduce for about 6-8 minutes.

To serve, cut the duck breast in diagonal slices and spoon sauce on top. Sprinkle with chopped fresh herbs.

Number of Servings: 2

Recipe submitted by SparkPeople user LINDALEFEBVRE.